Phase 2 Safe Dressing & Marinade Recipes

Vinaigrette Dressing
1/4c apple cider vinegar
1/2c water
2 shakes celery salt
2 shakes onion salt
ground pepper to taste
20 or more drops clear stevia
Combine ingredients, refrigerate


Italian Dressing
1/2c broth
2T apple cider vinegar
2T lemon juice
1t Italian herbs
2T minced onion
1/2t garlic powder
1/2t onion powder
heat in a saucepan 5 minutes.


Lemon Dressing
1/4c apple cider vinegar
1 c water
1T fresh lemon juice
25 drops stevia


Citrus Dressing
1/4c apple cider vinegar
1c water
1T lemon juice
15 drops clear stevia
10 drops Apricot Nector stevia (I used orange flavored)
1/4t Chinese Five Spice (optional)
1/4t garlic salt (optional)


Dill Dressing
1/3c apple cider vinegar
2T water
2T basil
2T dill
1t garlic powder
1t dry mustard
1t onion powder
I used less basil cause I don't like it much.


Savory Dill Dressing/Marinade
Fresh dill minced
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoon chicken or vegetable broth
½ teaspoon Old Bay seasoning mix
Salt and pepper to taste

Tarragon Vinegar Infusion
¼ cup apple cider vinegar
Fresh tarragon
Combine vinegar with fresh tarragon in a lidded jar. Crush or roll the
tarragon slightly to release the flavor. Allow flavors to infuse into the
vinegar overnight or up to a week. Use as a marinade for fish or as the base
for a dressing. Add salt and pepper to taste.

Citrus Ginger Dressing/Marinade
1 tablespoon lemon juice
2 tablespoons orange juice
1 teaspoon apple cider vinegar
1 tablespoon Bragg’s liquid aminos
Ginger fresh or ground to taste
Salt and fresh black pepper to taste
Stevia to taste

Tomato Basil Vinaigrette
3 tablespoons tomato paste
3 tablespoons apple cider vinegar
2 tablespoons lemon juice
¼ cup water, chicken or vegetable broth
1 tablespoon minced onion
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried basil or fresh rolled and sliced basil leaves to taste
1/8 teaspoon oregano
Cayenne pepper to taste
Stevia to taste
Bring to a boil slightly.

Another Vinaigrette
½ cup chicken or vegetable broth2 tablespoon apple cider vinegar
2 tablespoons lemon juice
1 teaspoon organic Italian herb spice blend
2 tablespoons finely minced onion
½ teaspoon garlic powder
½ teaspoon onion powder
Heat for 5 minutes

Sweet Wasabi Dipping Sauce/Marinade
¼ teaspoon wasabi powder or to taste (Japanese horseradish)
2 or more tablespoons Bragg’s liquid aminos
1 tablespoon lemon juice
Stevia to taste

French Dressing
¼ cup beef broth
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 clove garlic crushed and minced
¼ teaspoon horseradish or to taste
½ teaspoon paprika
1/8 teaspoon mustard powder
Cayenne pepper to taste
Stevia to taste
heat slightly to combine

Sweet and Spicy Mustard Dressing
2 tablespoons homemade mustard
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
Pinch of turmeric
1 clove garlic finely minced
1 tablespoon minced onion
Stevia to taste
Water to desired consistency
Heat slightly

Lemon Pepper Marinade
4 tablespoons lemon juice
3 tablespoons chicken or vegetable broth
Salt and black pepper to taste
Stevia to taste (optional)



One I call sweet mustard dressing. About a 1/4 cup of chicken broth (from the day I poach about 6 servings of chicken), 1/4 cup of water, a teaspoon of ground mustard, a dash or two of onion powder, and drops of liquid stevia to taste. I use it on both lettuce and cabbage.

Another is a lemon dill dressing. The juice of two lemons (it makes more than one serving so I use two), twice the amount of water as lemon juice (more if you want it less lemony), dash of garlic powder, and a tablespoon or more of fresh or dried dill. I also use this as a marinade for fish and shrimp.